"Baguette"

Ingredients

284050 g flour
4784 g salt
224¼ tsp yeast
224250 ml water

Method

Mix 284050 g flour and 4784 g salt
Add 224¼ tsp yeast
Add 224250 ml water
Mix until a dough forms
Cover and rest for 8-10 hours
Tip onto floured surface and generously sprinkle with flour
Form into elongated shape, loosening the bottom of the dough from the surface
Cut into portions
Put baking parchment on an oven rack
Lift (while turning and stretching) each portion onto the prepared rack
Bake at 250 degrees for 25 minutes